Creamy Chicken Casserole with Red Lobster Biscuit Mix

Creamy Chicken Casserole with Red Lobster Biscuit Mix
Rated 5 out of 5
Prep. time:
60 min
Difficulty:
easy
Amount:
6 dishes
Cosher:
not kosher

Looking for a hearty, satisfying meal that combines the creamy goodness of a chicken casserole with the fluffy, cheesy delight of Red Lobster biscuits?

This Chicken Casserole with Red Lobster Biscuit Mix is your answer!

This dish brings together tender pieces of chicken in a rich, savory sauce topped with perfectly baked, cheesy biscuits.

It’s a family favorite that’s sure to become a staple in your dinner rotation. From my experience, this recipe is perfect for weeknight dinners, potlucks, or any time you need a cozy meal that everyone will love. Let’s get cooking!

Preparation Time

  • Total Time: 1 hour
    • Preparation Time: 15 minutes
    • Cooking Time: 45 minutes

Serves: 6–8 people

Difficulty: Easy

Now, let’s take a look at the ingredients needed to create this delicious casserole.

Ingredients

The necessary ingredients (possible in all kinds of variations):

  • For the Chicken Casserole:
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 2 cups cooked chicken, shredded or diced (about 2 large chicken breasts)
    • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
    • 1 can (10.5 ounces) cream of chicken soup
    • 1 cup chicken broth
    • 1/2 cup sour cream
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
  • For the Red Lobster Biscuit Topping:
    • 1 package Red Lobster Cheddar Bay Biscuit Mix
    • 3/4 cup cold water
    • 1/2 cup shredded cheddar cheese
    • 1/4 cup butter, melted
    • 1/2 teaspoon garlic powder (optional)
    • 1 tablespoon fresh parsley, chopped (optional)

Alternative Ingredients

  • Gluten-Free Option: Substitute the Red Lobster Biscuit Mix with a gluten-free biscuit mix, and ensure the cream of chicken soup and chicken broth are also gluten-free.
  • Low-Fat Option: Use reduced-fat cream of chicken soup, light sour cream, and a smaller amount of cheddar cheese.
  • Vegetarian Option: Replace chicken with a can of drained and rinsed chickpeas or a plant-based protein alternative.

Steps of Preparation

The steps of preparation (possible in all kinds of variations):

Before you start preparing the casserole, preheat your oven to 375°F (190°C). This will ensure that your oven is at the perfect temperature when you’re ready to bake.

  1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes until softened.
  2. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
  3. Stir in the shredded or diced chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, sour cream, dried thyme, salt, and pepper. Mix well until all ingredients are combined and heated through.
  4. Pour the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
  5. In a medium bowl, prepare the Red Lobster Cheddar Bay Biscuit Mix according to the package instructions, typically mixing with cold water. Stir in the shredded cheddar cheese.
  6. Drop spoonfuls of the biscuit dough over the chicken mixture in the baking dish, covering as much surface area as possible.
  7. Bake the casserole in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and the casserole is bubbling around the edges.
  8. While the casserole is baking, combine the melted butter, garlic powder, and chopped parsley (if using) in a small bowl.
  9. Remove the casserole from the oven and immediately brush the tops of the biscuits with the garlic butter mixture.
  10. Allow the casserole to cool for a few minutes before serving.

This creamy chicken casserole with Red Lobster biscuit topping is a delicious comfort food that’s perfect for any occasion. The biscuits are golden and fluffy, with a cheesy, garlicky flavor that perfectly complements the savory chicken filling underneath.

Nutritional Benefits of the Recipe

This chicken casserole offers several nutritional benefits:

  • High in Protein: Chicken provides a lean source of protein, essential for muscle repair and growth.
  • Rich in Vitamins: The mixed vegetables add a variety of vitamins and minerals, such as vitamin A from carrots and vitamin C from peas.
  • Calcium Boost: Cheddar cheese and sour cream provide calcium, which is important for bone health.
  • Comfort Food Energy: The combination of protein, fats, and carbohydrates provides sustained energy, making this dish a satisfying meal.

Possible Additions or Upgrades

Here are some ideas to customize your chicken casserole:

  • Add Bacon: Mix in cooked, crumbled bacon to the chicken mixture for a smoky flavor.
  • Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture for a spicy kick.
  • Mushroom Medley: Add sautéed mushrooms to the casserole for an earthy flavor and extra texture.
  • Herb Infusion: Mix fresh herbs like thyme, rosemary, or chives into the biscuit topping for added freshness.
  • Top with Cheese: Sprinkle extra shredded cheddar cheese on top of the biscuits before baking for an extra cheesy finish.

Questions and Answers About Chicken Casserole with Red Lobster Biscuit Mix

Can I make this casserole ahead of time?

Yes, you can assemble the casserole ahead of time and refrigerate it for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since it will be cold.

Can I freeze the casserole?

Yes, the casserole can be frozen either before or after baking. If freezing before baking, thaw it in the refrigerator overnight before baking. If freezing after baking, let it cool completely before wrapping it tightly and freezing.

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh vegetables can be used in place of frozen ones. Just make sure to sauté them until tender before adding them to the casserole.

How do I make this dish lower in sodium?

To reduce the sodium content, use low-sodium chicken broth and cream of chicken soup. You can also reduce the amount of added salt.

What can I serve with this casserole?

This casserole pairs well with a simple green salad, steamed vegetables, or a light fruit salad for a balanced meal.

Can I use a different type of meat?

Yes, you can use cooked turkey, ham, or even ground beef in place of chicken for a different flavor profile.

Is it okay to use canned chicken?

Yes, canned chicken can be used in this recipe for convenience. Just make sure to drain it well before adding it to the casserole.

Can I add more cheese?

Certainly! Feel free to add more cheese to the chicken mixture or sprinkle extra on top of the biscuits before baking.

What if I don’t have Red Lobster Biscuit Mix?

If you don’t have Red Lobster Biscuit Mix, you can use any biscuit mix you have on hand and add shredded cheddar cheese, garlic powder, and a bit of butter for flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

I hope you enjoy making this creamy chicken casserole with Red Lobster biscuit mix as much as I do! It’s a comforting dish that’s sure to please everyone at the table. Don’t forget to share this recipe with friends and family – happy cooking!

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## The Chocolate Dipped Coconut Bars We Make When We Want Something Sweet, Chewy, Cold, and Completely Irresistible These **Chocolate Dipped Coconut Bars** are the kind of treat that makes us open the freezer “just to check on them” and somehow come back with one in our hands. They are chewy in the center, deeply coconutty, gently sweet, and wrapped in a smooth chocolate shell that cracks softly when we bite into it. From my experience, this is one of those recipes that feels homemade in the best possible way: simple ingredients, rich flavor, and a result that looks like it came from a beautiful little dessert shop. What makes these bars so special is the contrast between the creamy coconut filling and the dark chocolate coating. We get that tropical sweetness from shredded coconut, a soft melt-in-the-mouth texture from condensed milk or coconut cream, and then a glossy chocolate layer that makes everything feel more luxurious. I love making these for family gatherings because they are easy to prepare ahead, they disappear quickly from the tray, and they always make people ask, “Did we really make these ourselves?” ### Preparation Time * **Preparation time:** 20 minutes * **Chilling time:** 1–2 hours * **Chocolate dipping time:** 15–20 minutes * **Final setting time:** 20–30 minutes * **Total time:** about 2 hours * **Servings:** 16–20 bars * **Difficulty:** Easy These bars are best when they are chilled, firm, and neatly dipped. We do not need baking skills here; we just need to mix, shape, chill, dip, and wait for the chocolate to set. ## The Necessary Ingredients — Possible in All Kinds of Variations For the coconut filling: * 3 cups shredded coconut, unsweetened or sweetened * 1 cup sweetened condensed milk * 2 tablespoons coconut cream or heavy cream * 2 tablespoons powdered sugar, optional, for a sweeter bar * 1 teaspoon vanilla extract * ¼ teaspoon salt * 2 tablespoons melted coconut oil, optional, for a firmer texture For the chocolate coating: * 250 grams dark chocolate, milk chocolate, or semi-sweet chocolate * 1 tablespoon coconut oil or neutral oil, for a smoother coating * ¼ cup toasted coconut, optional, for topping * Flaky sea salt, optional, for topping * Chopped almonds, pistachios, or hazelnuts, optional, for topping Now that we have the main ingredients, we can adjust the bars to fit different preferences. From my experience, this recipe is very forgiving, and even small changes can create a completely different dessert. For a **vegan version**, we should use vegan condensed coconut milk or thick coconut cream mixed with maple syrup, and we should choose dairy-free chocolate. For a **gluten-free version**, the recipe is naturally gluten-free if all packaged ingredients are certified gluten-free. For a **dairy-free version**, we should use coconut condensed milk, coconut cream, and dairy-free dark chocolate. For a **less sweet version**, we should use unsweetened shredded coconut, dark chocolate, and skip the powdered sugar. For a **more candy-bar style version**, we can use sweetened coconut, milk chocolate, and shape the mixture into thicker bars. For a **protein-style version**, we can add 2–3 tablespoons vanilla protein powder, but we may need a little extra coconut cream to keep the filling moist. For a **nutty version**, we can press one almond into the top of each coconut bar before dipping it in chocolate. This recipe does not require cooking, but we can still use different methods to melt the chocolate. In the microwave, we can heat the chocolate in short bursts and stir between each one. On the stovetop, we can use a double boiler for gentle, even melting. In an Instant Pot, we can use the sauté function only to warm water underneath a heatproof bowl, but we should avoid direct heat. In a Ninja Foodi or air fryer, we should not melt chocolate directly because the heat is too intense and can make the chocolate seize. For the coconut, we can toast a little in a dry pan, oven, or air fryer if we want a deeper flavor. ## The Steps of Preparation — Possible in All Kinds of Variations Before we begin, we should line a pan with parchment paper. This makes the bars easy to lift, cut, and dip without sticking. I always like pressing the coconut mixture firmly because compact bars hold their shape much better when we coat them in chocolate. 1. Line a small square pan or baking dish with parchment paper, leaving some overhang on the sides. 2. Add the shredded coconut, condensed milk, coconut cream, powdered sugar if using, vanilla extract, salt, and melted coconut oil to a large bowl. 3. Mix everything together until the coconut is evenly coated and the mixture feels sticky, thick, and moldable. 4. Taste the mixture and adjust with a little more salt, vanilla, or powdered sugar if needed. 5. Transfer the coconut mixture into the lined pan. 6. Press the mixture down firmly with a spatula, spoon, or clean hands until it forms an even, compact layer. 7. Chill the pan in the freezer for 45–60 minutes, or until the coconut slab is firm enough to slice. 8. Lift the coconut slab out of the pan using the parchment paper. 9. Slice it into 16–20 small bars or rectangles. 10. Place the sliced bars on a parchment-lined tray. 11. Freeze the bars for another 20–30 minutes so they stay firm during dipping. 12. Add the chocolate and coconut oil to a heatproof bowl. 13. Melt the chocolate gently in the microwave in 20-second intervals, stirring after each interval, until smooth. 14. Dip one chilled coconut bar into the melted chocolate. 15. Use a fork to lift the bar out of the chocolate and let the excess drip back into the bowl. 16. Place the dipped bar back onto the parchment-lined tray. 17. Repeat with the remaining bars. 18. Sprinkle toasted coconut, flaky salt, or chopped nuts over the bars before the chocolate sets. 19. Chill the bars in the refrigerator for 20–30 minutes, or until the chocolate shell is firm. 20. Serve the bars cold from the fridge or slightly softened at room temperature for a creamier bite. ### Nutritional Benefits * **Coconut provides satisfying texture:** Shredded coconut gives the bars their chewy bite and helps them feel rich even in small portions. * **Coconut contains dietary fiber:** The fiber helps make the bars more filling than many smooth candies. * **Dark chocolate adds antioxidants:** When we use dark chocolate, we get cocoa compounds that contribute depth, bitterness, and richness. * **The bars are naturally portion-friendly:** Because they are rich and dense, one small bar can feel very satisfying. * **Coconut oil helps create a smooth coating:** A small amount helps the chocolate melt evenly and set with a softer snap. * **Salt balances sweetness:** Even a small pinch of salt makes the coconut and chocolate flavors taste more intense. * **Vanilla adds aroma without heaviness:** It makes the filling taste warmer, rounder, and more dessert-like. * **Dairy-free versions are easy to make:** Coconut condensed milk and dairy-free chocolate keep the same indulgent texture. * **The recipe can be gluten-free:** With certified gluten-free ingredients, these bars can fit gluten-free dessert tables beautifully. * **They are freezer-friendly:** Keeping them chilled helps us enjoy a homemade sweet treat whenever we want one. After the nutrition side, we can make these bars even more exciting. This is where we can turn a simple coconut-chocolate treat into something that feels festive, elegant, or completely personal. ### Possible Additions and Upgrades * Add one whole almond on top of each bar before dipping. * Mix mini chocolate chips into the coconut filling. * Add orange zest for a bright chocolate-orange flavor. * Add lime zest for a tropical, refreshing note. * Add almond extract instead of vanilla for a candy-bar flavor. * Add espresso powder to the melted chocolate for deeper richness. * Sprinkle flaky sea salt on top before the chocolate sets. * Roll the bars in toasted coconut after dipping. * Drizzle white chocolate over the finished bars. * Use milk chocolate for a sweeter, creamier coating. * Use dark chocolate for a more intense, less sweet version. * Add chopped pistachios for color and crunch. * Add freeze-dried raspberries for tartness and a beautiful finish. * Add crushed hazelnuts for a nutty chocolate flavor. * Add a thin layer of caramel before dipping for a richer dessert. * Add a pinch of cinnamon to the coconut mixture. * Shape the mixture into balls instead of bars. * Make mini bite-size squares for parties. * Serve them straight from the freezer for a firmer candy texture. * Serve them from the fridge for a softer, chewier center. ### Questions and Answers **Can we make these bars ahead of time?** Yes, these bars are perfect for making ahead because they store beautifully in the fridge or freezer. **How long do they last in the refrigerator?** They usually keep well for about 1 week in an airtight container. **Can we freeze them?** Yes, we can freeze them for up to 2 months. From my experience, they taste wonderful straight from the freezer after a few minutes at room temperature. **Can we use sweetened coconut?** Yes, but the bars will be sweeter. We may want to skip the powdered sugar if we use sweetened coconut. **Can we use unsweetened coconut?** Yes, and it gives us a more balanced flavor, especially when paired with milk chocolate or sweetened condensed milk. **Why are our bars falling apart?** The mixture may be too dry or not pressed firmly enough. We can add a little more condensed milk or coconut cream and press the mixture very tightly. **Why is the chocolate too thick for dipping?** We can stir in a little coconut oil or neutral oil to make it smoother and easier to coat the bars. **Can we make them without condensed milk?** Yes, we can use thick coconut cream with maple syrup, but the texture will be slightly softer and less candy-like. **Can we make them vegan?** Yes, we should use vegan condensed coconut milk and dairy-free chocolate. **Can we make them gluten-free?** Yes, the recipe can be gluten-free if all packaged ingredients are certified gluten-free. **Do we need to bake them?** No, these are no-bake bars. Chilling is what helps them set. **Can we use white chocolate?** Yes, white chocolate works, but it makes the bars much sweeter. It is delicious with lime zest or freeze-dried berries. **Can we make them smaller?** Yes, mini bars or bite-size squares are great for parties and dessert platters. **Should we store them at room temperature?** It is better to keep them chilled because the coconut filling stays firm and the chocolate shell holds better. **Can children help make them?** Yes, children can help mix the filling, press it into the pan, sprinkle toppings, and decorate the bars. **What chocolate works best?** From my experience, semi-sweet or dark chocolate gives the best balance because the coconut filling is already sweet. **Can we add nuts inside the filling?** Yes, finely chopped almonds, pistachios, or hazelnuts add lovely crunch. **How do we get a smooth chocolate coating?** We should dip very cold bars into melted chocolate that is smooth and fluid, then let the excess drip off before placing them on parchment. **Can we shape them like candy bars?** Yes, we can press the coconut mixture into a thicker slab and cut it into long rectangles. **What is the biggest mistake to avoid?** We should not dip soft bars. If the coconut filling is not cold and firm, the bars can break apart in the chocolate. Chocolate Dipped Coconut Bars
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